Question 1

The ability of a baked product to rise is directly related to its _____ content.

Accepted Answer

A)   carbohydrate
B)   lipid
C)   protein
D)   water, vitamin, and mineralE) None of the above
F) C) and D)

Question 2

The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products.

Accepted Answer

A) True 
 B)False

Question 3

Dry (active) yeast

Accepted Answer

A)   is also called compressed yeast and has about 70 percent moisture.
B)   is reactivated in warm water at 85 degrees F.
C)   is rehydrated in water at 115 degrees F.
D)   has a short shelf life and develops mold easily, so refrigeration is required.E) A) and C)
F) None of the above

Question 4

Matching
Definition choices:
-stiff/firm dough

Accepted Answer

A)  ¹/2 cup liquid to 1 cup flour
B)  ¹/3 cup liquid to one cup flour.
C)  1 cup liquid to 1 cup flour,
D)  ¹/4 cup liquid to 1 cup flour..
E)  any ratio of liquid to flour mixtureF) B) and E)
G) C) and D)

Question 5

How do Saccharomyces cerevisiae ferment and multiply in a flour mixture?

Accepted Answer

A)   They feed off the sugars in flour, quickly fermenting the glucose.
B)   An enzyme in yeast hydrolyzes starch to glucose and fructose, while flour amylases break down some starch to maltose.
C)   The maltose is transported into the yeast cell where it is hydrolyzed to glucose.
D)   Sucrose added to the flour mixture is broken down by yeast invertase to glucose and fructose.
E)   all of the above answers are correctf. none of the above answers is correctF) D) and E)
G) C) and E)

Question 6

Eggs are added to baked products for their nutritional value alone.

Accepted Answer

A) True 
 B)False

Question 7

Most graham crackers today are imitations because they are made from

Accepted Answer

A)   whole-wheat flour.
B)   graham flour.
C)   wheat flour.
D)   only the bran and germ.
E)   none of the above answers is correctF) A) and D)
G) A) and E)

Question 8

Enriched flour has added thiamin, riboflavin, niacin, folate, and iron.

Accepted Answer

A) True 
 B)False

Question 9

The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product.

Accepted Answer

A) True 
 B)False

Question 10

Adding too much sugar to a yeast mixture

Accepted Answer

A)   generates more carbon dioxide, making the dough rise higher.
B)   increases the temperature at which yeasts multiply best while decreasing the optimum fermentation temperature.
C)   pulls water osmotically from the dough and into the yeast cells.
D)   can kill the yeast cells.E) A) and D)
F) C) and D)

Question 11

Hard wheat flours with higher protein contents are preferred for quick breads.

Accepted Answer

A) True 
 B)False

Question 12

The five basic steps of milling in order are

Accepted Answer

A)   breaking, classifying, purifying, reducing, and sifting.
B)   breaking, purifying, reducing, sifting, and classifying.
C)   purifying, breaking, sifting, reducing, and classifying.
D)   reducing, purifying, classifying, breaking, and sifting.
E)   classifying, reducing, breaking, sifting, and purifying.F) D) and E)
G) C) and D)

Question 13

A quick bread is a bread

Accepted Answer

A)   leavened with air, steam, and/or carbon dioxide generated from baking soda or baking powder.
B)   leavened with carbon dioxide created from an acidic food and baking powder.
C)   made with a sourdough starter that has been refrigerated.
D)   made with yeast, which produces carbon dioxide through fermentation.E) B) and D)
F) A) and D)

Question 14

In a flour mixture, which of the following ingredients improves crumb and flavor, browns the crust, and adds nutrients?

Accepted Answer

A)   leavening agents
B)   milk
C)   sugar
D)   fat
E)   eggF) B) and E)
G) A) and D)

Question 15

Double-acting baking powder reacts twice, once when the liquid is added and again during mixing.

Accepted Answer

A) True 
 B)False

Question 16

The purpose of kneading is to

Accepted Answer

A)   develop the original dough with approximately half the water.
B)   mix the flour and the liquid together to make a thin, watery batter.
C)   work the butter into the dough mass once it has been formed.
D)   compress and stretch the dough to increase gluten strength.E) A) and B)
F) None of the above

Question 17

Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes?

Accepted Answer

A)   use more leavening
B)   use less fat and sugar
C)   add less flour and liquid
D)   bake at lower temperaturesE) C) and D)
F) A) and C)

Question 18

In a flour mixture, sugar

Accepted Answer

A)   contributes to tenderness and increases the volume of cakes and cookies during creaming.
B)   contributes to volume by providing food for the yeast, although too much decreases the volume.
C)   raises the temperature at which gelatinization and coagulation occur.
D)   is hygroscopic, and thus delays staling and improves the shelf life of the baked product.
E)   contributes to caramelization and the Maillard reaction.F) all of the above answers are correct G)  none of the above answers is correctH) B) and D)
I) B) and E)

Question 19

In a flour mixture, which of the following ingredients tenderizes, increases volume, contributes to structure and flakiness, and increases resistance to staling of baked goods?

Accepted Answer

A)   milk
B)   sugar
C)   liquid
D)   eggs
E)   fatF) A) and D)
G) A) and E)

Question 20

The genetically transmitted disease that makes individuals intolerant of ingested gluten is baker's asthma.

Accepted Answer

A) True 
 B)False

Exam 17: Flours and Flour Mixtures

The ability of a baked product to rise is directly related to its _____ content.

Correct AnswerverifiedShow Answer

In a flour mixture, which of the following ingredients tenderizes, increases volume, contributes to structure and flakiness, and increases resistance to staling of baked goods?

Correct AnswerverifiedShow Answer

In a flour mixture, which of the following ingredients improves crumb and flavor, browns the crust, and adds nutrients?

Correct AnswerverifiedShow Answer

Adding too much sugar to a yeast mixture

Correct AnswerverifiedShow Answer

The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products.

Correct AnswerverifiedShow Answer

The five basic steps of milling in order are

Correct AnswerverifiedShow Answer

The purpose of kneading is to

Correct AnswerverifiedShow Answer

The genetically transmitted disease that makes individuals intolerant of ingested gluten is baker's asthma.

Correct AnswerverifiedShow Answer

How do Saccharomyces cerevisiae ferment and multiply in a flour mixture?

Correct AnswerverifiedShow Answer

Eggs are added to baked products for their nutritional value alone.

Correct AnswerverifiedShow Answer

Double-acting baking powder reacts twice, once when the liquid is added and again during mixing.

Correct AnswerverifiedShow Answer

Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes?

Correct AnswerverifiedShow Answer

Dry (active) yeast

Correct AnswerverifiedShow Answer

In a flour mixture, sugar

Correct AnswerverifiedShow Answer

Enriched flour has added thiamin, riboflavin, niacin, folate, and iron.

Correct AnswerverifiedShow Answer

Most graham crackers today are imitations because they are made from

Correct AnswerverifiedShow Answer

Hard wheat flours with higher protein contents are preferred for quick breads.

Correct AnswerverifiedShow Answer

Matching Definition choices: -stiff/firm dough

Correct AnswerverifiedShow Answer

A quick bread is a bread

Correct AnswerverifiedShow Answer

The types and proportions of ingredients determine the structure, volume, taste, texture, appearance, and nutrient value of a baked product.

Correct AnswerverifiedShow Answer

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